Recently I discovered that the Argentinian cookies Alfajores have Middle Eastern roots with origins from an ancient cooking book from Baghdad of the Middle Ages, just a little over 1000 years ago. (I know, sounds like One Thousand and One Recipes.) The origin of the name in Arabic is al-fakher (الفَاخِر), which means “fine” or “quality” or maybe “praised”.
Christmas Tree Tartlets
I still remember how my siblings and I used to hear the bells approaching our neighborhood on Christmas Eve as kids. We would immediately run to the windows, hoping to get a glimpse of Santa Claus riding his reindeer-drawn sleigh his car with a huge inflatable reindeer on top. How we used to wish he’d stop by our house too, until mom got the idea eventually and invited him in!
Ferrero Rocher Tartlets
Last year, two friends of mine and I held a little pop-up event together. During the event, I sold 5 different kinds of tartlets. One of them was this Ferrero Rocher tartlet. It was made from a gianduja chocolate mousse with a hazelnut praliné core, covered in a chocolate glaze studded with caramelized pieces of hazelnuts and set on top of a shortcrust pastry, concealing a crunchy chocolaty biscuit with hazelnuts*. Is it complicated? Yeah, a little bit.. Is it tasty? No doubt about it!
Chocolate Meringue Tartlets
Last year my American friends invited me to their Thanksgiving dinner. I baked these chocolate meringue tartlets for the event, in addition to a pistachio tart I brought as back-up. I’m pretty sure the other guests enjoyed these tartlets, you could see it on their faces. Literally, there were traces of meringue all over their beards and noses!
Hazelnut Tartlets (from homemade Nutella)
I really wanted the headline to be Hashahar Tartlet. Hashahar is a classic local cocoa spread. I tried to make a tartlet version of Hashahar, but unfortunately it came out terribly sweet. Then I thought to maybe change it to Nutella tartlet, but it felt a little too branded. At the end, I decided to go for a tartlet with hazelnut cream (homemade Nutella) mixed with mascarpone cheese. It came out wonderfully and very nutty.
Lemon Berry Tartlets
Sometimes I like to combine elements from previous posts to create something new. For this post, I used the crust I baked for the lemon-lime pistachio tartlets. I filled the crust with the lemon cream I prepared for the Crembo’s lemon core. I decorated the top with leftover raspberries and blueberries from the mousse cheesecake. And here’s what I came up with, a lemon berry tartlet.
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